Re-calibrate Your Stem Thermometer

No matter if you’re a professional chef, or a home cook, more than likely you’re using a stem thermometer once in a while (especially on your chicken I hope…). They’re inexpensive, accurate, and compact. Plus, they don’t need batteries!

But ask yourself, when’s the last time you calibrated your thermometer? Have you ever?

Well, if not, or if you just need a refresher, it’s an important task to ensure you’re getting an accurate reading on your foods. They should be calibrated weekly and always after being dropped.

Let’s take a look at how to effectively calibrate your stem thermometer.

In a perpendicular fashion, insert the stem of the thermometer into the hex shaped hole on the end of the pocket case.

Fill and glass with crushed ice. Add cold tap water until the glass is full. Insert the thermometer stem into the center of the glass, using the pocket case as a rest.

Note: Try to prevent the stem from touching the bottom or sides of the glass. This could slightly effect the reading due to the variation of ambient temperatures.

Allow the stem to rest submerged until the needles has fully stabilized. This could take up to a minute. At this point, turn the head of the thermometer against the walls of the hex mount in the pocket case in order to move the needle. Turn either left or right until the needle is on 32*F (0*C).

To double check the accuracy, follow the same procedure except with a pot of boiling water. The temperature should read 212*F (100*C).

Note: Water boils at 212*F (100*C) at sea level. Areas of high elevation will have a lower boiling point. For more information on this subject see the USDA guide on High Altitude Cooking and Food Safety.